Traditional Sausage, Sauerkraut, and Potatoes

Here’s my go-to recipe for sausage, sauerkraut, and potatoes – a simple, hearty meal that combines smoky sausage, tangy sauerkraut, and tender potatoes all cooked together in one pot.

This dish has become my family’s favorite cold-weather comfort food. I make it at least twice a month during fall and winter, and there’s rarely any leftovers. Nothing warms you up quite like a big bowl of this on a chilly evening, right?

What Kind of Sausage Should I Use?

For this hearty dish, smoked sausage is the way to go, and you’ve got several tasty options to choose from. Traditional German-style smoked sausages like kielbasa or bratwurst work perfectly since they complement the sauerkraut so well, but you could also use andouille or even turkey smoked sausage if you’re looking for something different. The most important thing is to pick a pre-cooked smoked sausage – it should be firm enough to hold its shape when sliced and have that rich, smoky flavor that makes this dish special. Just keep in mind that if you’re using a spicier sausage like andouille, it might add more heat to your final dish than traditional kielbasa would.

Options for Substitutions

This simple, hearty dish is pretty flexible with substitutions. Here’s what you can swap out:

• Red potatoes: You can easily swap red potatoes with Yukon gold or russet potatoes. Just keep the pieces similar in size for even cooking. If using russets, you might want to peel them first since their skin is thicker.
• Canola oil: Any neutral cooking oil works here – try vegetable oil, grapeseed oil, or even light olive oil. Just avoid oils with strong flavors that might overpower the dish.
• Smoked sausage: While smoked sausage gives this dish its classic flavor, you can use kielbasa, bratwurst, or even turkey or chicken sausage for a lighter option. Just make sure it’s pre-cooked sausage.
• Sauerkraut: Sauerkraut is pretty central to this recipe, but you can try different varieties – wine-based or juniper-flavored versions work great. If you’re making it for kids, try rinsing it an extra time to make it milder.
• Onion: Yellow, white, or sweet onions all work well here. In a pinch, you could even use 2 teaspoons of onion powder, though fresh onion gives the best flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking this hearty dish is not rinsing and draining the sauerkraut properly, which can make your meal too sour and watery – take an extra minute to rinse it thoroughly and squeeze out excess moisture using your hands or a colander. A common error is cooking the potatoes and sausage for the same amount of time, but potatoes need a head start – add them to the pan first and let them cook for about 7-8 minutes before introducing the sausage. To avoid ending up with mushy potatoes, make sure to dice them into uniform sizes (about 1-inch cubes) and don’t overcrowd the pan, as this will steam rather than brown them. For the best flavor development, let the potatoes and sausage get a nice golden brown crust before stirring – resist the urge to move them around too frequently in the pan.

What to Serve With Sausage, Sauerkraut and Potatoes?

This hearty German-inspired dish is pretty much a complete meal on its own, but a few simple sides can make it even better! I love serving it with some whole grain mustard or spicy brown mustard on the side for dipping the sausage. A slice of dark rye bread or pumpernickel helps soak up all the tasty juices and adds that authentic German touch. For something green, try a simple side salad with a light vinaigrette dressing or some steamed green beans – the fresh vegetables help balance out the richness of the main dish. If you’re serving this at Oktoberfest or any special gathering, don’t forget to pair it with a cold German beer!

Storage Instructions

Keep Fresh: This hearty sausage and sauerkraut dish keeps really well in the fridge. Just put it in an airtight container and it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as everything mingles together!

Freeze: Good news – this meal is totally freezer-friendly! Let it cool completely, then pack it in a freezer-safe container. It’ll keep well for up to 3 months. The potatoes might be a tiny bit softer after freezing, but the overall dish still tastes great.

Warm Up: When you’re ready to eat your leftovers, just pop them in the microwave for a few minutes, stirring halfway through. For better results, heat it in a skillet over medium heat – this helps keep the potatoes and sausage slightly crispy. Add a splash of water if it seems a bit dry.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

• 1 small onion
• 1 lb smoked sausage
• 6 medium red potatoes
• 1/4 tsp black pepper
• 2 tbsp canola oil
• 1 pack sauerkraut (16 oz, drained well)

Step 1: Begin with the Potatoes

In a large skillet, add oil and heat it over medium heat.

Once hot, add the potatoes and sauté them until they are lightly browned.

This should take about five to six minutes.

A tip from the editor: If you want to save time in getting the potatoes tender inside and crispy outside, consider parboiling them before sautéing.

Step 2: Add the Onion

Once the potatoes are lightly browned, stir in the onion.

Continue to sauté until the onion becomes tender, which will take about three to four minutes.

The onion should be translucent and aromatic.

Step 3: Incorporate the Sausage and Sauerkraut

Add the sausage, sauerkraut, and a dash of pepper to the skillet.

Cook this mixture uncovered over medium heat for four to five minutes, stirring occasionally.

The goal is to ensure everything is heated through evenly.

Step 4: Adjust the Moisture Level

If your sauerkraut is particularly dry, or the dish seems a bit lacking in moisture, feel free to add a splash of water, chicken broth, beer, or apple juice.

This will help maintain the desired texture and prevent the dish from drying out.

Step 5: Final Seasoning

According to our Test Kitchen, the combination of smoked sausage and sauerkraut provides ample seasoning.

However, if you prefer a bit more salt, you can add it to taste.

Once seasoned to your liking, serve the dish hot and enjoy the delightful mix of flavors!